New York City in the spring is a wonderful place!  The trees are budding.  There is a warm light breeze in the air.  People's spirits are high and the city is comfortable.

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0971.jpg

Yesterday afternoon, I walked about 10 blocks in the spring weather to a lunch meeting in Tribecca at the Duane Park Café.

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0972.jpg

They offered a choice of a simple pre-fixed lunch menu or A La Carte.  I opted for the pre-fix and my colleague chose from the main menu.

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0973.jpg

For starters, I ordered the Onion Gratin Soup— which is one of my favorites—

 and my colleague decided to try the Tuna Tartare. 

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0975.jpg

Both the soup and the tuna had a lingering sweetness to the dishes that I was not sure belonged there.  However, the soup had a clean simple onion flavor that pleased my palate.  The tuna offered an interesting mix of tangy and sweet flavor combinations that betrayed hints of tahini, wasabi, mango(?), and black sesame seeds.

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0974.jpg

For my main course, I waffled between the Farfalle with Duck Confit and the Veal Milanese. I asked the waiter which one he preferred and he informed us that, "The Veal Milanese is the best I've ever had.  In fact, we often have patrons from Milan comment of it."

Well, I couldn't pass up an opportunity to try "the best Veal Milanese," so, I ordered it.  The dish arrived as a paper thin, flat disc of breaded veal—- so thin that the depth of the breading and the depth of the meet were equal.  The chef used no sauce to support this cutlet (I am guessing he didn't serve any sauce to preserve the crispness of the breading) but seasoned it well, so I experienced distinct seasoning flavors within each bite.  However, after a few bites, the dryness of the dish overwhelmed me. 

Accompanying my veal was a lovely side salad of fresh greens with LACE w:st="on">DijonLACE> mustard-based vinaigrette.  I so craved sauce by the time I tasted the salad that I sought out more dressing on the bottom of the plate (not much there).

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0977.jpg

Conversely, my colleague ordered the breaded cod special that arrived in a bed of red sauce with tiny shrimp and vegetables.  He was kind enough to allow me to taste his dish, which had a nice balance of delicate and bold flavors.

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0976.jpg

Finally, for desert we shared the Banana-Walnut Tart, which was both mushy and crumbly at the same time.  As a pleasant addition, they added a dollop of fresh whipped cream that reminded me of my own. 

http://i152.photobucket.com/albums/s171/LadyinRedDS/Duane%20Park%20Cafe/IMG_0979.jpg

All in all, Duane Park Café featured clean flavors, fresh, quality ingredients and my lunch there contributed to a wholly pleasant afternoon.